Vietnamese rice noodle soup with beef "Pho Bo"

Ingredients:

• 450g dry rice sticks, 0.15cm wide (soak in water, cook and strain)
• 150g of beef tenderloin, slightly frozen and then sliced ​​across the grain into paper-thin slices

Bouillon:

• 2.3 kg beef bones with bone marrow or legs
• 900 g of beef neck, cut into 2 pieces
• 1 8cm piece of ginger, halved lengthwise and lightly crushed with the flat side of a knife, lightly toasted.
• 2 peeled and fried onions
• 1/4 cup fish sauce
• 85 g of lump sugar or 3 tbsp of sugar
• 10 whole star anise, lightly toasted in a dry frying pan
• 1 tbsp sea salt

Preparation:

1. In a large saucepan, bring 6 liters of water to a boil. Place the beef bones and meat in a second saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Using tongs, carefully transfer the bones and meat to the first saucepan of boiling water.
2. Pour out the water in which the meat was cooked (this will keep the bones and meat clean and will also reduce the amount of foreign impurities in the broth, which can cause it to become cloudy).
   
   When the water returns to a boil, reduce the heat and simmer the broth. Skim off any foam and fat from the surface frequently. Add the fried ginger and onion, fish sauce, and sugar. Simmer until the beef is tender, about 40 minutes.
   
   Remove one piece of meat and place it in cold water for 10 minutes to prevent it from darkening and drying out. Drain and slice the meat. Leave the other piece of meat to simmer in the broth.
3. When the broth has been simmering for about 1.5 hours, wrap the star anise and cloves in a spice bag or a piece of cheesecloth and add them to the broth. Let them steep until the broth becomes fragrant, about 30 minutes.
   
   Remove and discard the spice bag and onion. Add salt and continue cooking, skimming off any foam from the surface as needed, until you're ready to assemble the dish. The broth should simmer for at least 2 hours. (The broth will be slightly salty, but the flavor will be balanced once you add the noodles.) Leave the remaining meat and bones to simmer in the pan while you ladle the soup into bowls.
4. To serve, place the cooked noodles in preheated bowls. (If the noodles aren't hot, reheat them in the microwave or briefly drop them in boiling water to prevent the cold noodles from cooling the soup.)
   
   Place a few slices of beef neck and raw tenderloin on top of the noodles. Bring the broth to a vigorous boil and pour 2-3 cups into each bowl. The hot broth will cook the raw beef instantly.
   
   Sprinkle the soup with onions, green onions, and cilantro. Serve immediately, inviting guests to add bean sprouts, herbs, chili pepper, lime juice, and black pepper.